Ingredients
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Unsalted butter (about two tablespoons)
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White chocolate chips (one standard bag, about twelve ounces)
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Mini marshmallows (one standard bag, about ten ounces)
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Red and green gumdrops or chewy candy, chopped (about one cup)
Instructions
In a large microwave-safe bowl, combine the butter, white chocolate chips, and mini marshmallows. Microwave in thirty-second increments, stirring in between, until the mixture is fully melted and smooth. Gently fold in the chopped red and green gumdrops until they are evenly distributed. Press the mixture into a buttered or parchment-lined 8×8 or 9×9-inch pan. Refrigerate until firm, then cut into squares.
Chocolate Peanut Butter Candy
For chocolate lovers, this version is a rich and creamy no-bake candy made with just three ingredients. It is like a homemade peanut butter cup in bar form.
Ingredients
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Semisweet chocolate chips (about two cups)
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Unsalted butter (half a cup, one stick)
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Crunchy or creamy peanut butter (about two cups)
Instructions
In a double boiler or in the microwave in thirty-second intervals, slowly melt the chocolate chips and butter together until smooth. Stir in the peanut butter until the mixture is well combined and smooth. Pour the mixture into a foil-lined 9×13-inch pan. Cover and refrigerate until completely hardened. Cut into small squares and serve.
Old-Fashioned Peanut Brittle
A crunchy, buttery candy made with sugar, corn syrup, and peanuts — a timeless Christmas classic.
Ingredients
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Granulated sugar (two cups)
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Light corn syrup (one cup)
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Water (half a cup)
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Unsalted butter (one quarter cup)
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Raw peanuts (two cups)
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Baking soda (one teaspoon)
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Vanilla extract (one teaspoon)
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Salt (one teaspoon)
Instructions
In a large, heavy-bottomed saucepan, combine the sugar, corn syrup, water, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves. Bring to a boil and continue cooking without stirring until the mixture reaches 300°F (hard crack stage) on a candy thermometer. Stir in the peanuts and butter, and continue cooking until the peanuts are toasted and the mixture is golden brown. Remove from heat and quickly stir in the baking soda and vanilla — the mixture will foam. Immediately pour onto a greased baking sheet and spread thin. Cool completely, then break into pieces.
Divinity Candy
A light, airy, and sweet old-fashioned confection that melts in your mouth.
Ingredients
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Granulated sugar (two and a half cups)
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Light corn syrup (half a cup)
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Water (half a cup)
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Egg whites (two large, room temperature)
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Vanilla extract (one teaspoon)
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Optional: chopped pecans or walnuts
Instructions
In a heavy saucepan, combine the sugar, corn syrup, water, and salt. Cook over medium heat, stirring until the sugar dissolves. Continue cooking without stirring until the mixture reaches 260°F (hard ball stage). While the syrup cooks, beat the egg whites in a large bowl until stiff peaks form. Slowly pour the hot syrup into the egg whites in a thin stream, beating constantly with an electric mixer. Continue beating until the mixture holds its shape and becomes glossy. Stir in the vanilla and nuts if using. Drop by spoonfuls onto waxed paper and let set until firm.
Martha Washington Candy
A no-bake, chocolate-dipped treat filled with coconut, cherries, and pecans.
Ingredients
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Sweetened shredded coconut (one cup)
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Chopped pecans (one cup)
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Chopped maraschino cherries (half a cup, well drained)
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Sweetened condensed milk (one can)
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Powdered sugar (about three cups)
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Vanilla extract
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Semi-sweet chocolate chips (for dipping)
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Vegetable shortening (for melting chocolate)
Instructions
In a large bowl, combine the coconut, pecans, cherries, condensed milk, vanilla, and enough powdered sugar to form a stiff dough. Roll into small balls and place on a parchment-lined baking sheet. Refrigerate until firm. Melt the chocolate chips with a little shortening in a double boiler or microwave. Dip each ball into the melted chocolate, place back on the parchment, and let set until firm.
Haystacks
A no-bake cluster made with butterscotch, chocolate, and crunchy chow mein noodles.
Ingredients
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Butterscotch chips (one cup)
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Semi-sweet chocolate chips (half a cup)
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Chow mein noodles (about two cups)
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Chopped peanuts (optional, half a cup)
Instructions
In a microwave-safe bowl, melt the butterscotch and chocolate chips together in thirty-second increments, stirring until smooth. Fold in the chow mein noodles and peanuts if using until everything is well coated. Drop by spoonfuls onto waxed paper and refrigerate until firm.
Pro Tips
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Use good-quality chocolate chips for the best melting and flavor
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A candy thermometer is essential for peanut brittle and divinity
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For the white chocolate version, use good-quality white chocolate to avoid a waxy texture
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Store all these candies in an airtight container in a cool place or the refrigerator
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These candies make wonderful homemade gifts — package them in festive tins or boxes lined with parchment paper
Which One Is “Grandma’s”?
The truth is, “Grandma’s Christmas Candy” is different in every family. Some grandmas made the white chocolate gumdrop version. Others made peanut brittle every single year. Many made divinity only at Christmas because it was so special. The best way to find your grandma’s version is to ask older family members, look through old recipe boxes, or try a few of these classics and see which one feels like home.
These old-fashioned Christmas candies are more than just sweets — they are memories wrapped in chocolate and sugar. Make a batch, share them with loved ones, and start a tradition of your own.